Recipes Torrone ( Soft Nougat ) 4 weeks ago 1 Comment Facebook Prev Article Next Article Facebook Prev Article Next Article Related Posts Georgian Cheese Bread AKA Khachapuri Adjaruli September 22, 2021 New Recipe: Easter chocolate truffles – Simple indulgence admin April 3, 2021 New Recipe: A Lemon-Yuja Cake Recipe That’s Perfect for Spring admin April 2, 2021 Abalone Mushroom Cheese Patty November 18, 2021 New Recipe: Missing That Football Stadium Food? Whip These Up At Home To Watch The Game Instead admin April 24, 2021 New Recipe: M&M’s Oreo cookie bars: the perfect treats using leftover sweets admin February 27, 2021 About The Author More from this Author One Response whipped-desserts November 6, 2021 Torrone is an Italian nougat filled with your favorite nuts and/or dried fruits! it is pretty easy to make if you follow our instructions carefully 😉 This dessert is such a delight, the texture is incomparable and and so satisfying! The lemony aftertaste is amazing, the crunchy nut texture really goes well with the soft and sticky nougat! It is addictive so be careful 😉 Try this amazing Torrone recipe now or try it around Christmas time to share with family! You’ll see, you’ll love it 😀 Enjoy! The video for this recipe [Easy Torrone Recipe](https://youtu.be/CENa0v9_Sfk) **Ingredients** * 2x Egg Whites * Pinch of Cream of Tartar * 270g + 30g Sugar * 450g Honey * 200g Almonds * 80g Pistachios * 3g Lemon zest * 1 tsp Vanilla extract * Cornstach **Directions** * Preparation 1. First of all, roast your Almonds and Pistachios at 350°F for 10min and set aside 2. Zest your lemon 3. Measure your vanilla 4. Grease and line with parchment paper and 8inch mold * Meringue 1. Put the 270g of sugar and honey in a sauce pan 2. Cook while continuously stirring until it gets to 280°F 3. At this point, you can stop stirring but you have to keep cooking the sugar mix 4. Put the egg whites and cream of tartar in a stand mixer 5. Start whisking gradually adding the 30g left of sugar 6. Meringue should have soft peak at the same time your sugar gets to 300°F 7. With the mixer still whisking, gradually pour the hot sugar in your meringue 8. Make it pour along the side of the bowl 9. Let it whisk until the meringue’s temperature drop ( you can easily touch it ) 10. Immediately fold in the garnishes and pour in your mold 11. Use a bit of cornstarch to help get the top flat 12. Leave it at room temperature for 3 hours * Cutting the Torrone 1. Take the torrone out of the mold 2. Use a knife and cornstarch to cut through the Italian nougat ( it is pretty sticky so it is difficult to cut ) 3. Cut bars or cubes of nougat to your liking 4. Enjoy! Reply Add Comment Cancel Reply Save my name, email, and website in this browser for the next time I comment.